Spinach & Pumpkin Bake

• 14 ounces frozen spinach (or canned)
• 3 cups pumpkin, chopped into large cubes
• 2 stalks celery, chopped
• 4 carrots, peeled and chopped
• 2 tablespoons gourmet instant bouillon granules
• 2 tablespoons low-fat sour cream
• 2 cups water
• 1/2 teaspoon herbs, whatever desired

1. Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
2. Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
3. Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
4. Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
5. Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
6. Serve with a roast or salad if desired!

frozen spinach, pumpkin, stalks celery, carrots, gourmet instant bouillon granules, lowfat sour cream, water, herbs

Taken from www.food.com/recipe/spinach-pumpkin-bake-167286 (may not work)